Recipe: How to Turn Fruit Into Jam (small batch, refrigerator or freezer)

HOW TO TURN FRUIT INTO JAM

"The secret that jam makers keep is that making jam is easy, and it can be done with whatever and however much fruit you have. A jar of jam can last two to three weeks in the fridge, so you can make one jar at a time with just a few minutes of stirring at the stove, no canning required. Thicken it with a little sugar, pour it into a jar, and you have jam. If you're not canning your jam, you don't have to pay attention to pH or acidity, so if you like to experiment, play around with sweetness, herbs, and other flavors with your fruit. Sugar is a preservative, so take note that if you use less sugar, you'll need to eat your jam faster."



"This formula works well with berries, rhubarb, stone fruit, pears, and cantaloupe. Just adjust the water and sweetener according to the water and sugar content of the fruit you're using. This is a quick jam that's great for all sorts of uses in the kitchen. In the interest of ease and versatility, this recipe creates a loose jam, and there's no need to worry about temperature or getting it to "set."

Makes 1 1/2 to 2 cups

1 pound fruit, fresh or frozen (weighed after pitting, peeling, or cutting if appropriate - see chart below)
2 to 4 tablespoons water
1/4 to 1/2 cup sugar or honey
1/2 teaspoon fresh lemon juice, or more to taste
Optional: herbs, spices, other flavor additions (see chart below)

Combine the fruit and water in a heavy-bottomed pot and set over medium heat. Bring to a low boil, cover the pot, and reduce the heat to medium low. Cook, stirring every few minutes, until the fruit breaks up into sauce, 10 to 15 minutes.

Uncover the pot and stir in the sugar or honey. Raise the heat to medium and continue to cook, uncovered, stirring often to prevent the jam from burning on the bottom of the pot, until the sauce thickens, 15 to 20 minutes. Stir in the lemon juice. Taste, and adjust for sweetness if necessary.

Allow to cool and transfer to a jar. If you've added whole spices (see chart below for ideas), you can either remove them now or leave them in the jar to continue to infuse the jam for a stronger flavor.

STORAGE NOTES:
This keeps well in the refrigerator for 2 to 3 weeks (less if using less sugar). Or you can freeze your jam in freezer-safe containers for up to a year. Thaw in the refrigerator.

VARIATIONS:
This recipe can be a base for any fruit/flavor combination you dream up. Here are some of my favorites.

BLACKBERRIES
Fruit preparation: None
Flavor ideas:
- Add the seeds of a vanilla bean with the sugar.
- Add 1 teaspoon rose water instead of the
lemon juice.

BLUEBERRIES OR HUCKLEBERRIES
Fruit preparation: None
Flavor ideas:
- Add a cinnamon stick with the sugar.
- Add 1 teaspoon grated lemon zest with the lemon juice.
- Add 1 teaspoon finely chopped mint to the berries.

CANTALOUPE
Fruit preparation: Peel, remove seeds, and
cut into chunks.
Flavor ideas:
- Add the seeds of a vanilla bean with the sugar.

CHERRIES
Fruit preparation: Pit and slice or chop.
Flavor ideas:
- Add the seeds of a vanilla bean with the sugar.
- Add 1/2 teaspoon almond extract with the lemon juice.

GOOSEBERRIES
Fruit preparation: Remove tops and tails.
Flavor ideas:
- Lay whole elderflowers over the jam for the last few minutes of cooking. Cover the pot to let the scent infuse the jam. Remove the elderflowers.

NECTARINES
Fruit preparation: Pit and slice or chop.
Flavor ideas:
- Peel and mince a 2-inch piece of ginger. Add it to the fruit.
- Use lime in place of the lemon juice.

PEACHES
Fruit preparation: Peel, pit and slice.
Flavor ideas:
- Add a splash of bourbon with the fruit.
- Add a cinnamon stick to the fruit as it cooks.
- Sweeten with honey.

PEARS
Fruit preparation: Peel, core and chop.
Flavor ideas:
- Add the seeds of a vanilla bean with the sugar.
- Sweeten with caramel in place of the sugar.

PLUMS
Fruit preparation: Pit and halve or slice.
Flavor ideas:
- Peel and mince a 2-inch piece of ginger. Add it to the fruit.
- Add star anise, a cinnamon stick, and nutmeg to the fruit as it cooks

RASPBERRIES
Fruit preparation: None
Flavor ideas:
- Add a splash of kirsch or Grand Marnier with the lemon juice.

RHUBARB
Preparation: Chop
Flavor ideas:
- Peel and mince a 2-inch piece of ginger. Add it to the fruit.
- Replace 1/4 of the water with rose water.

STRAWBERRIES
Fruit preparation: Hull (save the hulls) and halve or slice larger berries
Flavor ideas:
- Add the seeds of a vanilla bean with the sugar.
- Add 2 to 3 tablespoons Pinot Noir with the sugar.
- Add 2 tablespoons mint simple syrup with the lemon juice.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila